Chicken Gnocchi Soup

Chicken Gnocchi Soup packed with veggies, warm spices, and potato gnocchi. Made easy with rotisserie chicken, and ready in 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 1040kcal

In a dutch oven, melt the butter over medium heat. Add celery, onion, carrots, garlic, salt, black pepper, and red chili flakes. Cook until softened.
Sprinkle the flour over the veggies and stir for 2 minutes.
Add 1 cup of chicken broth and stir until the mixture thickens and comes to a gentle boil. Cook for 1 minute.
Stir in the remaining chicken broth and bring to a simmer.
Add shredded rotisserie chicken and gnocchi. Simmer until the gnocchi float, about 5 minutes.
Remove from the heat and stir in heavy cream and spinach. Adjust seasoning to taste.

Can I freeze leftovers? Not with the dairy added—it doesn’t freeze well. But you can freeze the base without half and half and spinach, then add those in fresh when reheating.
A lighter option: Swap the heavy cream for half and half or whole milk for a lighter version.
Adding extra veggies: Mushrooms, zucchini, or even kale would all work beautifully. For the mushrooms, add them at the same time as the celery, onion, and carrots. They’ll sauté and release their moisture while the other veggies soften. For the zucchini, add after the chicken broth and before the shredded chicken. And for Kale, add at the same time as the spinach.